Try these lamb kofte, then check out our classic Turkish meatballs and more meatball recipes.

*This recipe is gluten-free according to industry standards


  • hummus, to serve
  • green salad, to serve


  • 300g lean lamb mince
  • 1/2 red onion, grated
  • mint, chopped to make 2 tbsp
  • 1/2 tsp chilli flakes
  • 1 tsp ground cumin
  • 1 lemon, zested and juiced


  • 2 tbsp tahini
  • 1 tbsp fat-free yoghurt
  • 1 large beetroot, peeled and cut into matchsticks
  • 1/2 (about 150g) celeriac, peeled and cut into matchsticks
  • 150g red cabbage, finely shredded


  • STEP 1

    For the kofte, mix everything together with half the lemon juice and all the zest and some seasoning. Chill while you make the slaw.

  • STEP 2

    Mix the tahini and yogurt with the remaining lemon juice. Tip the beetroot, celeriac and cabbage into a bowl then pour over the dressing and season. Toss well so all the veg are coated.

  • STEP 3

    Form the kofte mix into 12 small ovals and grill on a foil-lined baking tray for 10 minutes, until cooked, turning halfway through. Serve with the slaw, hummus and green salad, if you like.


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